With a mild and creamy flavour and a soft consistency, California Walnuts can be used to add taste and texture to any number of dishes. Here, Dr Rupy Aujla puts together a healthy Italian-inspired supper of walnut and wild mushroom gnocchi.
Unless it's Christmas or atop a Walnut Whip, a lot of Brits won't come across these underappreciated little health boosters packed, as they are, with plant-based omega-3, alpha-linolenic acid (ALA), 2.7g/ 30g (approx. a handful) and a handful offers 4.4g of protein and 1.4g of fibre.
Top tip!
Making your gnocchi is the most time consuming aspect of this recipe (approx one hour). So it is good sense to make in advance. You can buy pre packed gnocchi, but you wont get any of the light fluffiness of the real thing. Try both and find which works best for you.
Serves 2
Ingredients
- 2 tbsp olive oil
- 50g celery diced
- 50g shallot diced
- 50g carrot diced
- 2 cloves garlic, finely chopped
- 60g California Walnuts, crushed into small pieces
- 40g Dried porcini mushrooms, rehydrated in boiling water for 5 minutes
- 150g fresh Spinach Gnocchi (or regular)
- 15g grated Parmesan
- 20g parsley finely chopped
Method
- Boil the gnocchi for 1 minute until they float to the top, drain and set aside (saving a little of the cooking water)
- Sauté the carrot, shallot, celery and garlic for 3-4 minutes in olive oil on medium heat
- Add the mushrooms with a little of the mushroom soaking water for flavour and cook for another minute before adding the walnuts and gnocchi
- Stir for another minute and garnish with parsley before serving with Parmesan
Did you know?
To keep walnuts in perfect condition whether in-shell or ready-to-eat kernels, they should be stored in a cool place, eg the fridge and not a cupboard. You can also store in the freezer and just thaw as needed.
This recipes was developed by Dr Rupy for California Walnuts.
About the Author / Gareth Hargreaves
Gareth looks after all editorial content on 50connect. He is the Swiss Army knife of content ideas and production.
